These muffins are a favorite in our household for so many reasons:
- scrumptious taste
- easy to make
- chocolaty goodness
- leftovers double for easy breakfasts
- freezable for future meals
This is a recipe that my mom discovered. It really is supposed to be called Banana Split Muffins as chocolate chips are sprinkled on top before baking; walnuts are also supposed to be sprinkled on the top; and when the muffins are taken out of the oven, a cherry is supposed to be put on top. And they are really pretty when you make it this way. They would make a great picture! But since my family doesn’t like nuts in bread, and we definitely don’t want a cherry on top of our bread, I decided to just call them Chocolate Chip Banana Muffins. We do keep the chocolate chips, though! That is a non-negotiable! Here is the original recipe, with my few changes in parenthesis.
Recipe for the original Banana Split Muffins
Preheat oven @ 375°
Ingredients and Directions:
- 11/2 c. flour
- 1 egg
- 1 c. sugar
- 1/2 c. Miracle Whip (or generic salad dressing)
- 2 tsp. baking soda
- 3 ripe bananas (smashed)
- 1 tsp. salt
- chopped nuts (I do not use.)
- miniature semi-sweet chocolate chips (I sometimes use regular sized chocolate chips.)
- maraschino cherries (I do not use.)
Mix flour, sugar, baking soda, and salt in a large bowl. Beat egg in small bowl; stir in dressing. Add to flour mixture; stir just until moistened. Stir in bananas.
Spoon mixture into greased or paper-lined muffin pan, filling each cup until it is almost full. Sprinkle with chips and nuts.
Bake in preheated oven at 375° for 20-25 minutes or until lightly browned. Remove from oven. Press 1 cherry into each muffin.
Makes at least 15 regular size muffins. I usually make 12 muffins and 6-9 mini-muffins.